Marzocchi, S.; Ravagli, C.; Cuomo, F.; Messia, M.C.; Marconi, E.; Caboni, M.F.; Pasini, F.
How Different Lipid Blends Affect the Quality and Sensory Attributes of Short Dough Biscuits. Appl. Sci. 2025, 15, 12679.
https://doi.org/10.3390/app152312679
AMA Style
Marzocchi S, Ravagli C, Cuomo F, Messia MC, Marconi E, Caboni MF, Pasini F.
How Different Lipid Blends Affect the Quality and Sensory Attributes of Short Dough Biscuits. Applied Sciences. 2025; 15(23):12679.
https://doi.org/10.3390/app152312679
Chicago/Turabian Style
Marzocchi, Silvia, Cesare Ravagli, Francesca Cuomo, Maria Cristina Messia, Emanuele Marconi, Maria Fiorenza Caboni, and Federica Pasini.
2025. "How Different Lipid Blends Affect the Quality and Sensory Attributes of Short Dough Biscuits" Applied Sciences 15, no. 23: 12679.
https://doi.org/10.3390/app152312679
APA Style
Marzocchi, S., Ravagli, C., Cuomo, F., Messia, M. C., Marconi, E., Caboni, M. F., & Pasini, F.
(2025). How Different Lipid Blends Affect the Quality and Sensory Attributes of Short Dough Biscuits. Applied Sciences, 15(23), 12679.
https://doi.org/10.3390/app152312679
